“Wait, you have a canning blog?” David and I have become regular friends at the Durham Farmers’ market. “We’ve been chatting for over a year, how did I not know you have a food blog!?” David is usually my source of homegrown shitake mushrooms, so when I spotted this beautiful bounty of garlic scapes at last week’s market, I was delighted to finally feature Heeks Farm. As I wasn’t too keen on the texture of plain pickled garlic scapes that I made a couple years past, and having heard about garlic scape pesto, I knew I was looking to make something I could spoon onto meat or bread. Garlic scape relish, Yahtzee! A quick modification of the garlic relish recipe I found over at Fresh from the Farm, I spiced things up by adding fresh minced jalapeño and some cilantro leaves. Mustardy, sweet, and with a great crunch, I suggest letting this relish sit for sometime to let the whole mustard seeds mellow out. Producing 8 quarter pints of lustful green relish, what perfect item to trade at tomorrow’s Bull City Food Swap. 🙂
Pickled potatoes? Ain’t ever heard of pickled potatoes? Yeah, me neither! An odd thought in my mind… “can you even pickle potatoes?” The gent was adamant about pickling potatoes, but after a couple “back and forth” discourses, and several web searches I eventually gave in. I realized the reason I’ve never heard of pickled potatoes is because people don’t typically pickle (not can) potatoes. Why? Well, there isn’t really a reason to preserve such an abundant, long-fridge life crop. That is unless you’re an Irishman in 1845… too soon? 🙂
Anyways, going for a simple german potato salad kind of thing, we paired this quick fridge potato pickle with some sliced red onion and fresh carrots. Similar to pickled eggs, the longer you let your potatoes pickle, the stronger flavor you’ll get. This batch sat for 3 weeks before I started taste testing. Fingerling potatoes courtesy of Harland’s Creek Farm, a small organic farm located 4 miles outside of Pittsboro, NC.
Happy 2017!! What better way to kick of the new year and nurse the morning after hangover than with some good ol’ pickling. With black eyed peas and collards on the range, bursts of rain outside, and aromas of wood fired stoves burning around my Durham neighborhood, I figured I’d set aside this 1st day of the year to catch up on some blogging. I hope you all enjoyed your holidays. After spending several days with the folks, we headed down to Charleston to eat, drink, and play stupid tourists. Charleston was amazing. Impressed by the old culture, houses, and history that Charleston has to offer, I also found myself up to my ears in pickled goodies. Known as the 1st foodie town of the South, I was not entirely surprised when I found pickles on most of if not all of the menus. My indulgences ranged from pickled giardiniera at Edmund’s Oast to fried pickles at Bar Mash, and a tart and sweet pickled green tomato martini at The Grocery. After three days doing little other than eating and drinking, even this girl was looking forward to a detox diet.
The weekend before last, I visited the Carrborro Farmers’ Market for the 1st time. What makes Carrborro’s market different from the rest is that the actual owner of each business or farm is present at Market each week. So it’s basically as local as it gets! While the summer market probably boasts many more vendors and goodies than the chilly winter market, I still managed to score a couple pounds of tiny turnips from Maple Spring Gardens, a farm located in Cedar Grove, NC. I consulted my girlfriend Kristen who suggested an Indian flavored pickle (not like the ones I’ve sworn off). I decided to pair these lil’ turnips with some fresh turmeric, ginger, red onion slices, and curry powder. Enjoy!
“Erin, can you teach me how to pickle?!” Music to my freaking ears! Last weekend, my very first best friend paid me and the Lil’ house a 6 day visit. Albeit not much privacy (“it’s not like I haven’t seen your butt before”), the visit was awesome. A lot of yoga, a lot of booze, and a whole lot of rain. Perfectly timed with her visit, we tried not to let hurricane Joaquin ruin our weekend fun. As we were stuck inside for most of the time, we figured Sunday was fit for an impromptu pickling session. Using a couple pounds of red onions acquired from Hurtgen Meadows Farm in Hillsborough, NC, fresh tarragon from Maple Spring Gardens, and a habanero peppers from Four Leaf Farm we put up these beautifully colored red hot onion pickles.
Stone fruit for dayzzz! Ever feel up to your ears in fruit? The feeling where you have so much goodness to preserve with so little time and space? Add the lack of canning supplies to that feeling and you get my peach stress situation. The day after I moved to NC I received my second shipment of stone fruit from the Washington State Fruit Commission and Sweet Preservation as part of their Canbassador program. Awesome, right? Well, kinda yes, and kinda no… As my canning supplies were stuck in moving limbo with the rest of my furniture in MA, meanwhile these poor peaches sat patiently waiting in my fridge. Luckily, my stuff arrived safe and sound (mostly) and I was able to put up these beauties in jars.
With little time to get creative I borrowed this recipe from Kaela over at the Local Kitchen blog. Yum! The taste, the color, and the aroma of this jam is amazing. Perusing the Durham Farmer’s Market last Wednesday I picked up a couple canning ingredients including red onions from Four Leaf Farm from Rougemont, NC. The basil came right from my front yard garden. A sweet and savory jam that I suggest pairing with cheese & crackers.
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